German, 110.
mint, 108.
radish, 108.
rayigote, 109.
remoladen, 107.
aauoe, k la maitra d*h6tel, 109.
Tartare,107.
vinegretti, 108.
white and brown ohandftoid sauce, 106.
SOAIXOPS.
k la marini^re, 14S.
devilled, 142.
ftied, Ul.
on toast, 148.
8had.
k TAliemande, 197.
k la Castellano, 201.
baked, 199.
with filling, 199.
brewed, 196.
fillet a la Bomaine, 900.
fried, 196.
k r AUemande, 900.
roe, 187.
k la jardiniere, 197.
broiled, 198.
in a ohafling-dish, 690.
on toast, 198.
salt, boiled, 208.
broUed, 202.
where found, etc., 196.
Sbbbpshxad.
k la ordole, 204.
k la Normande, 208.
k la Tartare, 208.
boiled, 202.
Shbixps.
BoUed, 181.
with Mayonnaise, 181.
Shbitbs, Fbuit, bto.
Liqueur, ab^the, 687.
lemon. No. 1, 686.
No. 2, 687.
raspberry, 687.
▼aidlla, 687.
shrub, cherry, 686.
currant, 686.
lemon, 686.
raspbeny, 686.
SXSLTS.
k la Bremoise, 149.
k la Dresden, 148.
bioUed, 149.
fried in pork, 148.
marinidre, 150.
Sols ; «m Flouxdkb ahd Boia.
Boups.
Asparagus, IS.
barley, how prepared for, 68.
cream of green peaa, 84.
bisque of clania, 64.
of olam bouillon, 66.
of crab, 57.
of crab k PAUemande, 66^
of lobster, 67.
bouillon with rice, IL
bouquets, laige, 1.
small, 1.
bread crotitons for, 68.
carp, 64.
cheese croutons for, 68.
chicken, 85.
k I'ltalienne, 86.
k la Maryland, 86.
broth, 8.
chiifinade, 80.
clam, 66.
chowder, 65.
cream stew, 55.
consomm4 a la Brunoiae, 10.
k ritalienne, 8.
au Bisotto k ritalienne, 8.
au ria i la Turque, 7.
auz profiteroles, 6.
k ritalienne, 6.
auz raviolea, 6.
k la 04noise, 5.
croutes gratin4ea, 6.
garbure k ritalienna, T.
610
INDEX.
Soups.
ConBomm^ Milanaise, 8.
St H^laire, 9.
with garbure aux laituea, 10.
with KaiMr-nockerl, 6.
with macaroni and tomatoes, 10.
with potato dumplings, 9.
with ricOf i.
with sago, 6.
oom, 19.
and tomato, 18.
oream k la Printanier, Id.
of asparagus, 85.
of carrots, 87.
of cauliflower, 81.
k la Franfaiae, 88.
of celery, 86.
of dried beans, 88.
of dried peas, 88.
of lentils, 88.
of fresh Lima beans, 8$.
of oysters, 56.
of pearl barley, 8i
of rice, 86.
k la royale, 85.
of sorrel, 88.
of turnips, 87.
dried bean, 20.
egg crumbs, 71.
egg custard for, 70.
Einlauf, 24.
farina biscuit, 71.
farina for, 52.
fish chowder, 58.
soup, 68.
giblet, 22.
glac^, 4.
green turtle, 59.
how to preserve, 58.
gumbo, 15.
Italian paste for, 58.
vegetable (Menestra), 16.
Julienne, 12.
kidney, 22.
lark, 26.
lentil, 21.
lettuce cream, 89.
macaroni for, 58.
macaroni, 58.
matelote, 61.
Soups.
Mingle-mengle, 20.
mock turtle, 28.
Mongole, 15.
mutton, 28.
mutton broth, 8.
nudle, 2A.
oxtail, 28.
oyster, with milk, 66L
pea, with pig*s feet, 21.
pigeon, k la cr^me, 80.
for the sick, 27.
with dumplings, 27.
plain stock, 2.
potage k la Clermont, 50.
k la Cr^y, 40.
k la or^me d'orge, 40.
k la cr^e d'orge k la piir4e de ▼<>>
laille, 45.
k la or4me de ris i PAlIemande, 40.
k la cr^me de riz li Pessenoe d^4ara>
Page 399
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
German, 110. mint, 108. radish, 108. rayigote, 109. remoladen, 107. sauce, à la maître d'hôtel, 109.
Tartare,107.
vinegretti, 108. white and brown chaud-froid sauce, 106.
SOUPS.
à la marinière, 14S. devilled, 142. fried, Ul. on toast, 148. Shad. à l'Allemande, 197. à la Castellano, 201. baked, 199.
with filling, 199. brewed, 196. fillet a la Bomaine, 900. fried, 196.
à l'Allemande, 900. roe, 187.
à la jardinière, 197.
broiled, 198.
in a ohafling-dish, 690.
on toast, 198. salt, boiled, 208.
broUed, 202. where found, etc., 196. SHEEPSHEAD. à l'Orole, 204. à la Normande, 208. à la Tartare, 208. boiled, 202. SHRIMPS. BoUed, 181. with Mayonnaise, 181.
SHERBETS, Fbuit, bto. Liqueur, absinthe, 687.
lemon. No. 1, 686. No. 2, 687.
raspberry, 687.
Vanilla, 687. shrub, cherry, 686.
currant, 686.
lemon, 686.
raspberry, 686.
SMELTS.
à la Bremoise, 149. à la Dresden, 148. bioUed, 149. fried in pork, 148. marinière, 150. Soups ; Sole ; and Fish. Boups. Asparagus, IS. barley, how prepared for, 68. cream of green peaa, 84. bisque of clania, 64.
of olam bouillon, 66.
of crab, 57.
of crab à l'Allemande, 66^
of lobster, 67. bouillon with rice, IL bouquets, laige, 1.
small, 1. bread crotitons for, 68. carp, 64.
cheese croutons for, 68. chicken, 85.
à l'Italienne, 86.
à la Maryland, 86.
broth, 8. chiffonade, 80. clam, 66.
chowder, 65.
cream stew, 55. consomm4 à la Brunoise, 10.
à l'Italienne, 8.
au Risotto à l'Italienne, 8.
au riz à la Turque, 7.
aux profiteroles, 6. k ritalienne, 6.
aux ravioles, 6. à la Génoise, 5. croûtes gratinées, 6.
garbure à l'italienne, T.
Soups. Consommé Milanaise, 8.
St Hilaire, 9.
with garbure aux laitues, 10.
with Kaiser-nockerl, 6.
with macaroni and tomatoes, 10.
with potato dumplings, 9.
with ricOf i.
with sago, 6. oom, 19.
and tomato, 18. oream à la Printanier, Id.
of asparagus, 85.
of carrots, 87.
of cauliflower, 81. à la Française, 88.
of celery, 86.
of dried beans, 88.
of dried peas, 88.
of lentils, 88.
of fresh Lima beans, 8$.
of oysters, 56.
of pearl barley, 8i
of rice, 86. à la royale, 85.
of sorrel, 88.
of turnips, 87. dried bean, 20. egg crumbs, 71. egg custard for, 70. Einlauf, 24. farina biscuit, 71. farina for, 52. fish chowder, 58.
soup, 68. giblet, 22. glacé, 4. green turtle, 59.
how to preserve, 58. gumbo, 15. Italian paste for, 58.
vegetable (Menestra), 16. Julienne, 12. kidney, 22. lark, 26. lentil, 21. lettuce cream, 89. macaroni for, 58. macaroni, 58. matelote, 61.
Soups. Mingle-mengle, 20. mock turtle, 28. Mongole, 15. mutton, 28. mutton broth, 8. nudle, 2A. oxtail, 28.
oyster, with milk, 66L pea, with pig's feet, 21. pigeon, à la crème, 80. for the sick, 27. with dumplings, 27. plain stock, 2. potage à la Clermont, 50. à la Crécy, 40. à la crème d'orge, 40. à la crème d'orge à la purée de volaille,e, 45. à la crème de riz à l'Allemande, 40. à la crème de riz à l'essence d'écrevisses